All Your Greens Pasta
This simple, 3-step, vegan, creamy pasta dish is for the pasta-obsessed who are also trying to eat more veggies!
Servings 4
Calories 440kcal
Cost $16
Equipment
Ingredients
- 12 oz pasta
- 1 tablespoon olive oil
- 1 onion yellow, diced
- 4 cloves garlic minced
- 2 cups broccoli florets fresh or frozen
- 1 cup peas frozen
- 1 cup kale or spinach
- 1 cup basil fresh
- ¼ cup parsley fresh
- 1 cup soy milk plain, unsweetened
- ½ cup pasta water
- 2 tablespoon lemon juice
- 1 teaspoon salt
- Pinch pepper
- vegan goat cheese or feta or any cheese you like!
Instructions
- In a pan on medium heat, saute garlic, onion, broccoli, peas, kale, and olive oil for about 10 minutes until vegetables are tender.
- Add the sautéed veggies into your blender or food processor with basil, parsley, milk, pasta water, lemon, salt, and pepper. Blend!
- Cook the pasta.
- Pour the sauce back into the pan over pasta and stir in vegan goat cheese until combined.
- Serve and enjoy!
Notes
- When you are pouring the sauce on the pasta, only put it on the amount you want to eat that day. Store the leftover pasta and sauce separately, then reheat when you’re ready to eat the leftovers and mix them together.
- To save time, rough chop the ingredients instead of perfect cutting because it is all going in the blender!
- A high-speed, high-powered blender works best in this recipe to yield a smooth, creamy sauce, but you can also use a food processor.
- Save some of the cheese and herbs to garnish the top with.
- Use any kind of pasta noodle and variety you like.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 78g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 641mg | Potassium: 622mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1951IU | Vitamin C: 76mg | Calcium: 174mg | Iron: 3mg
